robhanlon22/kalita.txt

## kalita.txt
	1.	Rinse coffee filter with hot water. Rinsing the filter makes it so you don’t lose coffee to saturating the filter paper. It also mitigates some papery taste, I guess, but it’s very minor.
	2.	Grind 17g of coffee. I use 17g per 300g of water at this point. I try to dial in a grind that is about the consistency of kosher salt. On my grinder, it’s the coarsest setting, but it will be different for yours. Pour the coffee into the dripper.
	3.	“Bloom” the coffee. Pour 34 grams (2x the grind weight) of 205 degree water over the grounds. Try to saturate all of the coffee. You’ll see the coffee start to foam. This is the coffee releasing CO2. You bloom the grounds in order to release this trapped CO2 in order to make for a more even coffee extraction. Without the bloom, the CO2 will push water away from the grounds and you’ll miss some of the coffee. Wait until the foaming subsides, 30-45 seconds. The fresher the coffee is, the more it will foam. Also, if the coffee is really over-roasted (think Starbucks coffee), it will foam a ton.
	4.	Now for the main extraction. This is where you can start experimenting with technique. You’re essentially trying to the remaining 266 grams of 205 degree water over the grounds in about three minutes. A timer is good for this. My current technique is to make a tiny divot in the middle of the wet coffee grounds and pour very slowly into that divot. The coffee will foam right there. I try to keep the foam as small as possible, and I try to avoid breaking the little foam seal around it so the water doesn’t flow out of that area. Once I have about 50 g remaining, I like pour the rest of the water over the rest of the grounds, then pick up the dripper and slosh it around a bit in order to flatten out the coffee bed.
	5.	Taste the coffee! I usually wait for it to cool just a bit. Sometimes, I like to use the Coffee Compass (https://baristahustle.com/the-coffee-compass/) to figure out how I can make my coffee better. Every different varietal and roast profile that you try will usually require a bit of adjustment before you get it to taste really good. A nice rule of thumb is that South American coffees should be brewed at a lower temperature than African coffees because they tend to be more chocolately and less acidic.
	1. Rinse coffee filter with hot water. Rinsing the filter makes it so you don’t lose coffee to saturating the filter paper. It also mitigates some papery taste, I guess, but it’s very minor.
	2. Grind 17g of coffee. I use 17g per 300g of water at this point. I try to dial in a grind that is about the consistency of kosher salt. On my grinder, it’s the coarsest setting, but it will be different for yours. Pour the coffee into the dripper.
	3. “Bloom” the coffee. Pour 34 grams (2x the grind weight) of 205 degree water over the grounds. Try to saturate all of the coffee. You’ll see the coffee start to foam. This is the coffee releasing CO2. You bloom the grounds in order to release this trapped CO2 in order to make for a more even coffee extraction. Without the bloom, the CO2 will push water away from the grounds and you’ll miss some of the coffee. Wait until the foaming subsides, 30-45 seconds. The fresher the coffee is, the more it will foam. Also, if the coffee is really over-roasted (think Starbucks coffee), it will foam a ton.
	4. Now for the main extraction. This is where you can start experimenting with technique. You’re essentially trying to the remaining 266 grams of 205 degree water over the grounds in about three minutes. A timer is good for this. My current technique is to make a tiny divot in the middle of the wet coffee grounds and pour very slowly into that divot. The coffee will foam right there. I try to keep the foam as small as possible, and I try to avoid breaking the little foam seal around it so the water doesn’t flow out of that area. Once I have about 50 g remaining, I like pour the rest of the water over the rest of the grounds, then pick up the dripper and slosh it around a bit in order to flatten out the coffee bed.
	5. Taste the coffee! I usually wait for it to cool just a bit. Sometimes, I like to use the Coffee Compass (https://baristahustle.com/the-coffee-compass/) to figure out how I can make my coffee better. Every different varietal and roast profile that you try will usually require a bit of adjustment before you get it to taste really good. A nice rule of thumb is that South American coffees should be brewed at a lower temperature than African coffees because they tend to be more chocolately and less acidic.